Ingredients:
1 cup water
1/2 cup Organic Pacific Brand Cashew Carrot Ginger Soup
1/2 Organic Tri-Color Quinoa (pre-rinsed)
1/4 to 1/2 cup frozen organic peas and carrots
1-2 tsp turmeric
Himalyan pink sea salt to taste
1-2 tbsp Organic unrefined coconut oil
Quinoa is a staple in our house. There are many nutritional benefits of quinoa and it is a great gluten free comfort food. We love it cold tossed in salads in the summer and served warm in the fall. The following is a VERY simple and DELICIOUS way to try quinoa warm. This recipe is always enough for a toddler, her mommy, and her HUNGRY superman daddy too.
Bring the water and Cashew Carrott Ginger soup mix to a boil in a small sauce pan. Stir in the quinoa and frozen veggies and pinch of tumeric. You can add as much as you like, of course. Cover with lid, turn heat down to low and leave it for 23-25 minutes. When it is ready add sea salt to taste and the coconut oil. Besides adding a good fat and boosting our immunity, the coconut oil makes this dish slightly sweet and creamy. Fluff with fork and enjoy!
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